Corn toast - toast with every corn kernel visible

Overview

How can this bread be so soft and fluffy? The bread is going crazy, and I am going crazy too, haha... With 250 grams of high-quality flour, the bread machine is almost over the lid when it is made, haha. Because corn is incredibly cheap recently, only 1.5 yuan per pound, and the whole family likes to eat corn. It tastes delicious no matter how you eat it, so I tried this bread and made it for the first time. Unexpectedly, the effect was surprisingly good. The texture of the bread is particularly soft, very delicate, and can be stringy. Even the little baby kept saying it was delicious after eating it. It tasted great. Mom was successful. (The baby is more than half a month old than 2 years old). I can’t write gorgeous words to express it, nor can I take beautiful pictures. If you like corn, you might want to try it according to the recipe. It’s really delicious.

Tags

• baking
• children
• bread
• breakfast
• clear water
• fresh corn kernels
• high gluten flour
• oatmeal
• unsalted butter
• whole egg liquid
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Put the water, flour, sugar, and salt into the bread barrel in the order of liquid first and then solid. Start a dough kneading process and knead it into a smooth dough. Take it out and put it in a basin. Cover it with plastic wrap and put it in the refrigerator overnight (12 hours).

   

2. 2 Take the risen dough out of the refrigerator, let it warm for 1 hour, tear it into small pieces and put it into the bread machine, then add the whole egg liquid and yeast, and start the dough mixing process. After a program is finished, take out a piece of dough and check it. It can be expanded, but it has not fully expanded.

   

3. 3 Add the previously softened butter and start a dough kneading process.

   

4. 4 When the kneading time reaches 15 minutes (one kneading program of my bread machine is 23 minutes), pause and take a piece of dough to test. If it can be fully expanded and the film is pulled out, it means the dough is ready.

   

5. 5 At this time, add the corn kernels and continue kneading the dough for about 3 minutes. When the noodles and corn kernels are completely integrated, stop kneading the dough.

   

6. 6 Take out the dough and put it in a basin, cover it with plastic wrap and let it rise in a warm place. (Because the weather was relatively good that day, the temperature was about 20 degrees. I placed it at the window of the room. Through the glass, the sun shone in, and it became very hot in 1.5 hours.)

   

7. 7 Send it to 2-2.5 times its size.

   

8. 8 Remove the air, divide into three equal parts, roll into balls, cover with plastic wrap and let rest for 15 minutes.

   

9. 9 Take a round dough and roll it into a shape of beef tongue.

   

10. 10 Roll up from top to bottom.

    

11. 11 Roll three rolls in sequence, put them in a bread barrel, cover with plastic wrap and let them ferment in a warm place.

    

12. 12 When it is 8 minutes full, brush with a layer of whole egg wash, sprinkle with some oatmeal, wrap a layer of tin foil around the bread barrel (to prevent over-coloring), with the matte side facing the bread barrel.

    

13. 13 Start the baking program for 40 minutes.

    

14. 14 After baking, take out of the oven immediately and let cool.

    

15. 15 I couldn't wait, so I opened it before it cooled down, and saw the corn, and the aroma of bread and corn came to my nostrils. I took a bite, and it felt like it melted in my mouth. It was so delicate and soft.